Instant Pot Corned Beef

The Instant Pot cooks an entire corned beef and cabbage dinner in a fraction of the time (and all in one pot)!

Not only is corned beef brisket a star on St. Patrick’s Day, but it makes for a hearty entrée all year round, especially on chilly winter days!

Why We Love Cooking in the Instant Pot

For years I’ve made corned beef in a crockpot and while tender and delicious, it takes all day long. This Instant Pot recipe has easy prep and quicker cooking!

Everything from searing to cooking can be done in just one pot (less mess, less dishes!).
Tougher cuts (like a corned beef brisket) become melt in your mouth tender.
Meat cooks in a fraction of the time.
An instant pot is easy to use.

How to Make Instant Pot Corned Beef

This simple favorite is ready in a few simple steps! Using baby white and red potatoes means no peeling or chopping! Cut cabbage wedges or 2-inch chunks.

This recipe works well with a flat cut brisket.

Combine beer, beef broth, onion, and garlic in the pressure cooker (per recipe below).
Add the trivet and place the corned beef on top with the seasoning packet.
Cook on high and release pressure. Rest the corned beef while the veggies cook.
Discard all but one cup of liquid and add the cabbage, potatoes, and carrots. Cook on high for 5 minutes, then quick release the pressure.

Remove corned beef and place it on a cutting board. Slice across the grain and serve on top of the vegetables.

How Long to Cook Instant Pot Corned Beef I find 90 minutes is perfect for thawed corned beef about 2-3lbs (or even slightly larger).

No Seasoning Packet (what spice packet)!? Corned beef often comes with a spice packet to be added during cooking. If you don’t see a spice packet, sometimes the spices are already in the beef and the packet is not separate. A corned beef spice packet can be substituted with about 1-2 tablespoons of pickling spices.

The Best Beer To Use for Corned Beef in the Instant Pot

Use the beer you like to drink! Some darker beers can produce a bit of a bitter flavor in the cooking liquid but truly flavor the beef and veggies beautifully. I’d suggest a dark beer like Guinness or Irish Stout for a truly savory flavor. If you simply don’t have any on hand, then use broth and a spoonful of brown sugar.

TIP Resting the corned beef redistributes the juices keeping the meat tender. It’s okay to use frozen corned beef brisket, but remember to increase the cooking time. Since the cabbage, potatoes, and carrots are cooked while the corned beef rests, there is no risk of them overcooking!

Serve With…

Since corned beef is a full meal deal on its own, keep the sides fairly simple. But definitely make some bread to soak up those delicious juices!

Bread: Irish soda bread or these easy dinner rolls!
Salad: A simple tossed salad or crisp and crunchy cucumber tomato salad are the perfect pair!

Leftover Corned Beef Sandwiches

Next to meatloaf, nothing is better than a corned beef sandwich. Pile it high on two slices of rye bread, add a little sauerkraut and stone-ground mustard and you’ve got yourself a Reuben! Don’t forget the swiss cheese! Enjoy!

Must-Try Corned Beef Recipes

Corned Beef Hash – delicious breakfast option!
Corned Beef – classic stovetop recipe
Reuben Casserole – favorite all year round!
Reuben Sandwich – perfect for leftovers
Corned Beef and Cabbage – simple slow cooker version!
Corned Beef Sandwich – delightfully messy!